Kraft Monster : Chocolate Layered Blackberry Cake

Chocolate Layered Blackberry Cake


For Cake

  • 1 cup granulated sugar
  • 1 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoons vanilla extract

For Filling

  • 1 cup butter, at room temperature
  • 1/2 cup cocoa powder
  • 5 cups confectioners sugar
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk

For Ganache

  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1 Tablespoon rum

For Topping

  • 2 cups blackberries
  • Preheat oven to 350 degrees F. Grease and an 8 inch round cake pan.
  • In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed on an electric mixer.
  • Pour into the prepared pan.
  • Bake 30 to 35 minutes or until the cake tests done with a toothpick.
  • Cool 10 minutes, then remove to a wire rack to cool completely.
  • To make the frosting. Whip butter and cocoa together until smooth.
  • Stir in vanilla and confectioners sugar.
  • Slowly stream in milk until frosting reaches desired consistency. Whip until fluffy and smooth
  • To make the ganache. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat.
  • Bring just to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  • Allow the ganache to cool slightly before pouring over a cake
  • Top it with blackberrys 


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